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CDC RISK FACTORS OUT PTS -PTS
APPROVED RETAIL PRACTICES OUT PTS -PTS
Demonstration of Knowledge
1. Demonstration of food safety knowledge
2
Supervision
24. Person in Charge present & performs duties
1
Employee Health & Hygienic Practices
2. Compliance w/ Communicable disease procedures
4
Personal Cleanliness
25. Personal cleanliness & hair restraints
1
3. No discharge from eyes, nose & mouth 2 General Food Safety Requirements
4. Proper eating, tasting, drinking or tobacco use 2 26. Approved thawing methods used, frozen food 1
5. Hands clean and properly washed; gloves used
properly; RTE food handling 4 27. Food separated and protected 1
6. Adequate handwashing facilities supplied &
accessible 2 28. Washing fruits and vegetables
1
Time & Temperature Relationships 29. Toxic substances properly identified, stored,
used 1
7. Proper hot and cold holding temperatures 4/2 Food Storage/Display/Service
8. Time as a public health control; procedures/ records 4/2 30. Food storage; food storage containers labeled 1
9. Proper cooling methods 4 31. Consumer self-service 1
10. Proper cooking time & temperatures 4 32. Food properly labeled & honestly presented 1
11. Proper reheating procedures for hot holding 4 Equipment/Utensils/Linens
33. Nonfood contact surfaces clean
1
Protection from Contamination 34. Warewashing facilities: installed, maintained,
used; testing devices
1
12. Returned and reservice of food 2 35. Equipment/Utensils ANSI approved 1
13. Food in good condition, safe and unadulterated 4/2 36. Equipment, utensils and linens: storage & use 1
14. Food contact surfaces: clean and sanitized 4/2 37. Vending machines maintained 1
Food from Approved Sources 38. Approved & adequate ventilation and lighting 1
15. Food obtained from approved source 4 39. Food thermometers provided and accurate 1
16. Compliance with shell stock tags, condition,
display 2 40. Wiping cloths: properly used and stored 1
17. Compliance with Gulf Oyster Regulations 2 Physical Facilities
Conformance with Approved Procedures 41. Plumbing: proper backflow devices 1
18. Compliance with variance, specialized process &
HACCP Plan 2 42. Garbage and refuse properly disposed; facilities
maintained 1
Consumer Advisory 43. Toilet facilities cleaned, supplied, maintained 1
19. Consumer advisory for raw undercooked foods and
foods with ½ of 1% alcohol
2
44. Premises; personal/cleaning items; vermin-
proofing
1
Highly Susceptible Populations Permanent Food Facilities
20. Licensed health care facilities/ public & private
schools; prohibited foods not offered 4 45. Floor, walls and ceilings are maintained and
clean 1
Water/ Hot Water
21. Hot and cold water available _________Temp
4/2 46. No living or sleeping quarters inside facility 1
Liquid Waste Disposal
Signs/ Requirements 1
22. Sewage and wastewater properly disposed 4/2 47. Signs and permits posted; last inspection
reports and food safety certificates available 1
Vermin
Compliance & Enforcement
48. Compliance with plan review requirements
1
23. No rodents, insects, birds, or animals 4/2 49. Facility operating with valid permit 1
Received by: ___________________________________________ EHS: _____________________________________________
County of Alameda
Department of Environmental Health
1131 Harbor Bay Parkway, Suite 200
Alameda, CA 94502-6577
510-567-6700 http://www.acgov.org/aceh
OFFICIAL RETAIL FOOD
INSPECTION REPORT
Date: _______________________
Time In: _______________________
Time Out: _______________________
Page 1 of _______________________
Facility Name: Address: City: CT:
Permit #: Exp Date: PR: SR: CO: Inspection Type
R FU C/O
Pmt Holder: Food Safety Cert Name: Exp Date: FBInv Const Consult
Major violations pose threats to public health and must be corrected immediately. Non-compliance may warrant closure of the facility.
facility.
SUMMARY OF THE CORRESPONDING LAWS AND REGULATIONS FOR THE VIOLATIONS LISTED ON THE FRONT
SIDE OF THIS FORM.THIS SUMMARY PAGE LISTS THE GENERAL REQUIREMENTS FOR EACH ITEM. THE
DEPARTMENT MAY CITE ADDITIONAL SECTIONS AS APPLICABLE.
1. All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities
that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety
certification examination. (113947-113947.1)
2. Employees with a communicable disease shall be excluded from the food facility / preparation of food. (113949.2, 113950) Gloves shall be worn if
an employee has cuts, wounds, and rashes. (113950, 113973(a)) No employee shall commit any act that may contaminate or adulterate food,
food contact surface, or utensils. (113949.5). The permit holder shall require food employees to report incidents of illness or injury and comply with
all applicable restrictions. (113949.4)
3. Employees experiencing sneezing, coughing, or runny nose shall not work with exposed food, clean equipment, utensils or linens. (113974)
4. No employees shall eat, drink, or smoke in any work area. (113977)
5. Employees are required to wash their hands: before beginning work; before handling food / equipment / utensils; as often as necessary, during
food preparation, to remove soil and contamination; when handling RTE foods or switching from working with raw to RTE foods, after touching
body parts; after using toilet room; or any time when contamination may occur and. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
6. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. (113953.2)
Adequate facilities shall be provided for hand washing in food preparation and warewashing areas. (113953, 113953.1, 114067(f))
7. Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
8. When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
9. All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling
shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an
ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. (114002, 114002.1)
10. Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155°F for 15 sec. Single pieces of meat,
and eggs for immediate service, shall be heated to 145°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to
165°F. Other temperature requirements may apply. (114004, 114008, 114010)
11. Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a temperature of 165°F.
(114014, 114016)
12. No unpackaged food that has been served shall be re-served or used for human consumption. (114079)
13. Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967,
113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3)
14. All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-
d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114141)
15. All food shall be obtained from an approved source. (113980, 113982, 114021-114031, 114041)
16. Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039 – 114039.5)
17. Comply with Gulf Oyster warning seasonal requirements. (Title 17 CA Code of Regulations §13675, Cal Code Section 113707)
18. HACCP Plan is a written document that delineates the formal procedures developed for safe food handling approved by the National Advisory
Committee on Microbiological Criteria for Foods. (114419) A written document approving a deviation from standard health code requirements shall
be maintained at the food facility. ROP and HAACP (114057, 114057.1)
19. Ready-to-eat food containing undercooked food or raw egg and unpackaged confectionery food containing more than ½ of 1% alcohol may be
served if the facility notifies the consumer. (114012, 114093, 114093.1)
20. Prohibited foods may not be offered in licensed health care facilities/public and private schools. (114091)
21. An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b)
114101(c), 114189, 114192, 114192.1, 114195, 114163(a)(3))
22. All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
23. Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, and flies. (114259.1, 114259.3,114259.4, 114259.5)
24. A person in charge shall be present at the food facility during all hours of operation. (113945-113945.1, 113984.1, 114075)
25. All employees preparing, serving or handling food or utensils shall wear clean, washable outer garments or uniforms and shall wear a hairnet,
cap, or other suitable covering to confine hair. (113969, 113971)
26. Food shall be thawed under refrigeration; completely submerged under cold running water, <700F for no more than two hours of sufficient velocity
to flush loose particles; in microwave oven; during the cooking process. (114018, 114020, 114020.1)
27. All food shall be separated, protected from contamination and properly labeled. 114060, 114067(a-j), 114069(a-d), 114077, 114089.1(c), 114089
(a-c), 114167
28. Raw, whole produce shall be washed prior to preparation. (113992)
29. All poisonous substances, detergents, bleaches, and cleaning compounds shall be properly identified and stored separate from food, utensils,
packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
30. Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6” above the floor on approved shelving.
(114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b), 114254.3) 31. Unpackaged food shall be displayed and dispensed in a manner that protects the food from contamination. (114063, 114065, 114060)
TEMPERATURE CONTROL-Documentation is required for all food facilities with PHF (Potentially Hazardous Foods) □ No PHF
Food Item Temp
(0F) Temp
Violation
()
Process/
Holding Location
Food
Discarded (Amount)
Food Item Temp
(0F) Temp
Violation
()
Process/
Holding Location
Food
Discarded (Amount)
OBSERVATIONS AND CORRECTIVE ACTIONS
ACTIONS/STATUS
County of Alameda
Department of Environmental Health
1131Harbor Bay Parkway, Suite 200
Alameda, Ca 94502-6577
510-567-6700
http://www.acgov.org/aceh
OFFICIAL RETAIL FOOD
INSPECTION REPORT
Date: _________________
Time In: _________________
Time Out: _________________
Page ________ of ___________
Facility Name: Address: City: CT:
All violations of the California Health & Safety Code as listed on this report must be corrected. Major violations must be corrected
immediately. Non-compliance may warrant immediate closure of the food facility. See reverse sides of this inspection report form for code
sections that correspond to each violation.
50. Food/Equipment Impounded or VCD (1) □
51. Permit Suspension / Require Closure (1) □
Inspection Report Total Score________________
Follow-Up Inspection Date___________________
The Person-In-Charge (PIC) is responsible for maintaining this food facility in
compliance with all applicable sections of the California Health & Safety Code.
Received by (Sign): __________________________________________________
Name & Title (Print): ________________________________________________
EHS: _____________________________________________________________
Phone: (510) ________________________________________________________
32. Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of
another food for which a definition and standard of identity has been established by regulation. (114087, 114089, 114089.1(a, b), 114090, 114093.1)
33. All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
34. Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the
applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
35. All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and
meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155,
114163, 114165, 114167, 114169, 114177, 114180, 114182)
36. All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces.
(114185.3 – 114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074, 114081, 114119,
114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
37. Each vending machine shall have posted in a prominent place, a sign indicating the owner’s name, address, and telephone number. A record of
cleaning and sanitizing shall be maintained by the operator in each machine and shall be current for at least 30 days. (114145)
38. Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-
type hoods shall extend 6” beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall
be vented to the outside air by a screened openable window, an airshaft, or a light-switch activated exhaust fan, consistent with local building codes.
(114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is
stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3,
114252, 114252.1)
39. An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A
thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines.
(114157, 114159)
40. Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in
clean water with sanitizer. (114135, 114185.1, 114185.3 (d-e))
41. The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192)
All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any
contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials,
labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
42. All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be
removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of
litter and rubbish.
(114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)
43. Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue
shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and
plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft.; establishments offering on-site liquor
consumption. (114250, 114250.1, 114276)
44. The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items
shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) &
(b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
45. The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer
service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be
provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed.
All food facilities shall be kept clean and in good repair.
(114143 (d), 114266, 114268, 114268.1, 114271, 114272)
46. No sleeping accommodations shall be in any room where food is prepared, stored or sold. (114285, 114286)
47. Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5)
(b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be
notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before
January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not
provided (113725.1, 114381 (e)).
48. A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility
for use as a retail food facility. (114380)
49. A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114381 (a), 114387)
50. An enforcement officer may impound food, equipment or utensils that are found to be unsanitary or in disrepair. (114393)
51. If an imminent health hazard is found, an enforcement officer may temporarily suspend the permit and order the food facility
immediately closed. (114409, 114405)
N:\AAAAA_Operations_technical\EP-MANAGERS\forms\Inspection Report RB Final Draft-daa edit.doc
SUMMARY OF THE CORRESPONDING LAWS AND REGULATIONS FOR THE VIOLATIONS LISTED ON THE FRONT
SIDE OF THIS FORM. THIS SUMMARY PAGE LISTS THE GENERAL REQUIREMENTS FOR EACH ITEM. THE
DEPARTMENT MAY CITE ADDITIONAL SECTIONS AS APPLICABLE.
(Cont)